Also known as butterflied chicken, spatchcock chicken is the best way to get a perfectly roasted chicken that makes both white and dark meat lovers happy! The main issue with a classic is that the breast meat often gets over-cooked and dried out while waiting for the thighs to fully cook. But by simply removing the backbone so the chicken lays flat, the and breasts roast more evenly and end up perfectly cooked at the same time! There's no need to get any special tools or ask your butcher for assistance; this is a job that is so easy to do at home with just a pair of
or a sharp . Bonus? This bird is balanced atop a big ol’ pile of , making this a perfect .
Can you prep spatchcock chicken ahead of time?
Possibly the most intimidating part of making spatchcock chicken is the little bit of butchery at the beginning of the recipe. But the best part of this type of recipe is that this step does not need to take place the night you cook the chicken! Take the backbone out the night before. While you're at it, go ahead and dry brine or season the chicken in advance.
As opposed to the often used to make a Thanksgiving turkey, dry brining can be as simple as salting the bird all over and allowing it to dry out. The night before or morning of, follow the instructions through step 5, without preheating the oven. Place the spatchcocked and thoroughly salted chicken on a wire rack set over a rimmed baking sheet or on a very large plate. Let it rest, uncovered in the refrigerator for up to 24 hours.
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